The Ferguson Recipes – Recipes, Plain & Simple
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About TFR Readme TFR
👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
🌅 Recipe Of The Day! 🌇
🖨 🖨
Corn Chowder With Crab Meat And Roasted Red Peppers
Corn Chowder With Crab Meat And Roasted Red Peppers
{Serving suggestion only*}
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Indulge in this luxurious Corn Chowder With Crab Meat And Roasted Red Peppers featuring sweet corn kernels, succulent jumbo lump crab, and vibrant roasted peppers in a creamy base. The elegant addition of dry sherry adds depth and sophistication, while fresh herbs bring brightness. Quick enough for weeknights but impressive enough for entertaining, this seafood chowder balances rich flavors with fresh ingredients for a restaurant-quality soup that's surprisingly simple to prepare.
No Jump Zone
Ingredients
1 1/2 T unsalted butter
6 scallions
2 ribs celery
2 cups frozen corn kernels ( about one 10-ounce package) or 3 large ears of fresh corn
4 cups milk
1/2 cup jarred roasted red peppers or whole pimientos
1/2 pound jumbo lump crab meat
8 sprigs Italian parsley
1/3 cup dry sherry
Salt and fresh pepper to taste
Directions
  • Put butter in a deep, heavy skillet over medium-high heat.
  • Trim scallions and celery and cut each crosswise into 4 pieces.
  • Put in food processor and pulse until just chopped.
  • Add to skillet, raise the heat to high, stir, and cook for 2 minutes or until barely softened.
  • If using frozen corn, empty box into colander and let hot tap water run over the corn for 1 or 2 minutes, until defrosted.
  • If using fresh corn, husk corn and cut off kernels.
  • Add corn to skillet and stir.
  • Add the milk.
  • Chop the roasted peppers and add to skillet.
  • Stir, cover and bring to just a boil, then reduce heat and simmer, stirring several times.
  • Add the crab and stir.
  • Chop the parsley and add to skillet along with the sherry, salt and pepper to taste.
  • Cook for 3 or 4 minutes.
  • Taste, adjust seasonings and serve.
Servings\Yield
Makes 4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 270; Total Fat: 11g (Saturated Fat: 6g); Cholesterol: 85mg; Sodium: 590mg; Total Carbohydrates: 26g (Dietary Fiber: 2g, Sugars: 10g); Protein: 19g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: soups, crab, corn
🗂️ Categories: 🥣 Soups & Stews, 🐟 Fish & Seafood
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Corn Chowder With Crab Meat And Roasted Red Peppers was added on January 30, 2009 and last updated on May 27, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
Weekly Favorite!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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